Arrowroot is obtained from a species of the genus maranta.
its starch, which is quite similar to that of cassava, is extracted from its rhizome (a type of stem that is differentiated and mostly subterranean). arrowroot flour is rich in starch. although on the verge of extinction, this ingredient has fallen into popular taste, and is increasingly present in the kitchen.

Store in a cool, dry place.

Average nutritional value - per 100grams

Energy (kj / kcal) 1495/357
proteins (g): 0.3g
carbohydrates (g): 84.8g
fiber (g): 3.4
lipids (g): 0.1g
sodium (na): 2g